oh yeah, meg posted her strawberry pie recipe in the "i was curious" thread here in off-topic chat.

I don't know if you ladies have been to www.kraftfoods.com or not but I get their newsletter. By signing up you will receive a free cookbook magazine every 3-4 months and a new calendar every year! I love their newsletter as they send the best quick to prepare recipes! It's such fun! You all should try it. Here is a recipe from the Winter 2007 book which we love! My dsil and I only make in when we will be together otherwise we would not be able to waddle anywhere!

Betty

Striped Delight

35 Orea Chocolate Sandwich Cookies
6 Tbsp.(3/4 stick)butter, melted
1 pkg.(8oz) Philadelphia Cream Cheese, softened
1/4 cup sugar
2 Tbsp. cold milk
1 tub(12oz) Cool Whip, thawed, divided
3 1/4 cups cold milk
2 pkg(4-serving size each) Jell-O Chocolate Flavor Instant Pudding & Pie Filling

Place cookies in food processor; cover. Process to form fine crumbs. Transfer to medium bowl. Add butter; mix well. Press into 13x9-inch dish. Refrigerate 10 min. Meanwhile, beat cream cheese, sugar and 2 Tbsp. milk in separate bowl with whisk until well blended. Stir in 1 1/4 cups o fhe whipped topping. Spread over crust.

Pour 3 1/4 cups milk into large bowl. Add dry pudding mixes. Beat with whisk 2 min. or until well blended. Spoon evenly over cream cheese layer. Let stand 5 min. or until thickened. Spread remaining Cool Whip over pudding layer.

Refrigerate at least 4 hours. Store in refrigerator. 24 servings

To make slicing easy, place in freezer 1 hour before cutting!

I got this recipe from 'The Complete Book of Pickles and Relishes'.

CHILI SAUCE

2 onions
1 red or green sweet (bell) pepper
2 quarts prepared tomatoes
1/2 to 1 cup sugar
salt to taste
1 tsp mustard seed
1 Tbls mixed spices (I used cinnamon, cloves and crushed red pepper)
1 tsp celery seed
1 cup vinegar

Peel onions, remove ribs and seeds from pepper, chop both up. Mix all ingredients except spices and vinegar. BOil until thick. Add spics and vinegar. Boil until thick as wanted. Pour into sterilized jars. seal.

SPAGETTI SAUCE

Well, it's not really a recipe that is written down anywhere. LOL. We took a bunch of tomatoes, milled them up. Put them in a big pot. Added chopped onions, green peppers and garlic. Some celery salt and black pepper. Then we brought it to a boil, and simmered it till thick.

Hope thats' helpful Nola.

Dorian

Here is the best recipe of all time!!! I just came across it; so I thought I would share it with all of you wonderful crafter/quilter ladies:

http://www.countryheartdesigns.com/snowsoup.html

Here is is if you can't open the site:

Snowman Soup Craft Label

1 package hot chocolate mix
3 Hershey Kisses
10 mini-marshmallows
1 candy cane

Place ingredients in a ziplock bag, mug, or jar and attatch this label. You can print it onto a avery sticker sheet, or punch a hole in the corner and tie it on with some pretty ribbon. The possibilites are endless!

LABEL: Snowman soup
When it's so cold that you hollar and whoop, it's time to bring out the snowman soup!

Pour the packet in a mug add the snowballs too.
Throw in the kisses from the snowman to you.

Now add some hot water, use the cane to stir it.

Sip slowly and soon you'll feel the warm winter spirit!

anyone out there love a good Coney dog? this is my late mother-in-laws recipe for the best simple coney sauce I have ever tasted! Enjoy!!

1 lb ground beef
1 6 oz can tomatoe paste!!!!
1 1/2 C water
1/4 C sweet pickle relish
1 T chili powder
1 T worchester sauce
1 T yellow mustard
1 1/2 tsp salt
1 1/2 tsp sugar

brown beef, add all ingredients and simer until it cooks down..water will evaporate. you can play with the taste a bot, some like more or less salt, some like more chili powder. We chop onions for putting on the sauce, not in it, but i expect you could do both....she clipped this out of a newspaper in the 1950's

This message has been edited. Last edited by: Betty2Max,

Dorian, thanks for telling me about the sauce - guess I should have realized that if I'd read the ingredient list more carefully. Am going to try it tho' - sounds like it would be great on burgers!

Went on www.fooddownunder.com and found a Chili Sauce recipe - the kind you put in chili - so DD and I will be making some today. Will let you know how it turns out - if it's really good I'll post the recipe here.

Nola

Deb-

This one's for you.

A batch of cucumber salad calls for 4 large cukes. If they are long and slender, they won't need to be seeded, but if they are fat, you may want to seed them. I like English cucmbers better, they cause less "burping", so I use two really long ones and I don't seed them. Cut them wafer-thin and slice an onion, also wafer-thin. Soak in a brine of cold salted water for about an hour. Drain, I do not rinse the salt off. Press against the sides of a colander or roll in linen dish towel and paper towels to remove as much water as possible.

I use 1 cup sour cream for 2 cukes with sugar and vinegar to taste. We have a Hungarian restaurant near us (my favorite place to eat. Through trial and error at home, I finally figured out that the secret ingredient is about a 1/2 t of ground cardamon. Serve it on a salad plate in lieu of a tossed salad, and don't forget the sprinkle of sweet paprika on top!

I very often make a double batch because seconds will be expected by my DH and DS2.

Cukes - hmmm, the only way I've ever had them, other than on a restaurant salad (and I didn't care for them that much) was how Mom made them. she would peel and grate them, then freeze in family portions (just small portions each). When she wanted to serve them as a second veg, she'd thaw a package in a bowl with some salt and vinegar - it tasted saltier than vinegary. Very good, and refreshing in the summer!

I'm a very plain cook - meat and veg and potatoes, usually, - I don't care for cooking all that much! Rather bake if I can't sew!

I adapt spaghetti sauce for macaroni/spaghetti suppers. A friend of hubby's taught me this many moons ago.

1 jar Ragu (or other brand) either regular or meat
chopped onion (or onion flakes)
seasoning salt
parsley flakes
choice of meat - mini meatballs, browned ground beef, or cooked diced chicken (this is what the friend used) or turkey

Mix in a pot, and heat just to boiling, then simmer for a few minutes. Spoon over your pasta - I prefer macaroni, for some reason. Because it's just hubby and I, I get 4 portions from this, so I freeze the rest in three plastic containers, thawing either in the container when needed, or transferring into a glass/corning ware container in the microwave. I never use plastic in the microwave anymore - too much negative news about cancer causes!

Enjoy!!

Gerda

Fried Rice and Eggs

Cook 1 cup (or more if you have a larger family) white rice as per usual. While it's cooking, saute chopped onion, chopped celery and mushroom pieces until soft. When rice is done, add soya sauce to it - do not drown it though! Just enough to make the rice brown and moist. Mix the vegetables through it. Scramble 2-3 eggs and mix them through as well.

A friend taught me this - I hated rice growing up - Mom made it for supper with butter and sugar (this was dessert!) - YUCK!

Gerda

Hi All,
my mom used to serve us the rice with milk, raisins and sugar for breakfast too when we were little. I thought it was something she made up!!!!

Here is a new recipe that I tried the other night. It is yummy!!!!!!Has that feel of Fall to it.

Butternut Squash Apple Bake (8 Servings)

1 butternut squash (2 pounds), peeled and cut into 1/2-slices
3 medium tart apples,peeled, cored and thinly sliced into rings
1/3 cup packed brown sugar
1 1/2 teaspoons all-purpose flour
1/4 teaspoon ground cinnamon
2 tablespoons butter, melted

Arrange squash in a 15-in.x 10-in. x1-in. baking pan coated with nonstick cooking spray. Top with apple rings.Combine the brown sugar,flour, and cinnamon; sprinkle over apples.
Drizzle with butter.
Cover and bake at 350 degrees for 40-50 minutes or until squash and apples are tender.

Nutritional Facts: 1 serving equals 120 calories. 3 gfat(2 g saturated fat), 8 mg cholesterol, 36 mg sodium, 25 g carbohydrate, 4 g fiber, 1 g. protein. Diabetic Exchanges: 1 starch, 1/2 fruit, 1/2 fat

(I got this recipe from a magazine Light and Tasty put out by Taste of Home)

Trina